Thursday, January 31, 2013

Crock Pot Pizza Supreme Soup

There is something so comforting about soup while you are feeling under the weather. I've been fighting a nasty chest cold and my little guy has been sick all week.  My original plan was to make this yesterday but we were at the hospital getting him treated for a severe case of croup along with a double ear infection. It's hard to take care of a sick baby when you are feeling sick yourself. Ah...the joys of mommy hood. I wouldn't change it for the world though! This soup is so easy to put together and you basically let the crock pot do all the work for you. That is my kind of dinner!

Crock Pot Pizza Supreme Soup
Adapted from All
Serves 8
Cal 113, Fat 4.5g, Carbs 11.3g, Fiber 3g, Protein 7.6g

1 jar (14 oz) of pizza sauce
3 empty jars full of water
1 green bell pepper, chopped
1/2 red onion, chopped (I left this out since I do not care for it)
1 cup sliced mushrooms
1 cup grape tomatoes, diced
1 cup chopped Italian sausage (I used chicken Italian sausage)
1 cup chopped pepperoni (I used Turkey Pepperoni)
1 tsp dried Italian seasoning blend
1 tsp garlic powder
 pinch of red pepper flakes (optional)
1 cup small shell pasta (I used ditalini)
Shredded mozzarella cheese (for topping)

Add veggies into the crock pot along with the chopped sausage, pepperoni, pizza sauce, water, and seasonings.

Cover and cook on low for 6-8 hours. About 30 minutes before serving stir in your pasta. Spoon into bowls and top with mozzarella cheese. Enjoy!

Tuesday, January 29, 2013

Sour Cream Chicken Enchiladas

I'm running on 4 hours of sleep today and feel somewhat delirious! Well, not really but I am exhausted. I have a very sick toddler (Poor Baby) and have been up most of the night with him. I wanted something simple and easy to make for dinner. Now I'm sure Enchiladas don't come to mind when you think of easy recipes but these enchiladas are so simple and can even be made ahead of time. That is exactly what I did and they could not have been better! Cheesy deliciousness!

Sour Cream Chicken Enchiladas
Makes 10 Enchiladas
Cal 178, Fat 6.3g, Carbs 15.6g, Fiber 2g, Protein 13.8

2 cups cooked shredded chicken
1 1/2 cups shredded reduced fat cheddar jack cheese
1 cup green enchilada sauce
1/2 cup light sour cream (I like Daisy)
1 can chopped green chilies
1 tsp chili powder
1/2 tsp cumin
10 corn tortillas

Spray a 13x9 baking dish with cooking spray. Set aside.

In a large bowl combine chicken, 1/2 cup of the cheese, sour cream, cumin, chili powder, and green chilies. Mix well. Evenly spoon chicken mixture into the corn tortillas. Roll and lay seam side down. Pour enchilada sauce over the enchiladas and top with remaining cheese.

Bake at 375 for 20 minutes or until heated through. Enjoy!

Monday, January 28, 2013

Slow Cooker Buffalo Wing Soup

Happy Monday All! I am still recovering from my very busy and fun weekend. My sister got married on Saturday so I've had a lot going on. I feel like I've been away from the kitchen for weeks instead of a few days. This Buffalo Wing Soup recipe was literally screaming my name. As you all know I love anything "Buffalo" and I'm obsessed with my Crock Pot. I knew I had to make this recipe and today is a prefect day for some spicy soup!

Slow Cooker Buffalo Wing Soup
Heavily Adapted from A Year of Slow Cooking
Serves 6
WW PP=3 points (before adding toppings)
Cal 140, Fat 4.8g, Carbs 6.3g, Fiber 1g, Protein 16.5g

2 boneless skinless chicken breasts
2 stalks celery, diced
1/2 yellow onion, diced
2 cups chicken stock (I used low sodium)
2 cups milk (I used skim)
4 oz Velveeta, cubed
1 tsp garlic powder
1/2 cup buffalo wing sauce (we love franks)
tortilla chips. blue cheese crumbles and ranch or sour cream for toppings

Add your chicken breasts, chicken stock, garlic powder, onion, and celery to the slow cooker. Cook on low for 4 hours. Remove the chicken, shred, and return to the slow cooker. Add in your milk, cheese, and buffalo wing sauce. Continue cooking for another hour. Top with blue cheese crumbles, tortilla chips and ranch. Enjoy!

Thursday, January 24, 2013

Slow Cooker Spicy Cream Cheese Chicken Tacos

I love this dish because it is so easy to make. A perfect weeknight meal. I used to make this often while I was still working. I would throw everything in the crock pot in the morning and my meal was basically ready when I would get home from work. This chicken is also great served over rice or on nachos. If you like spicy be sure to check out this tasty recipe!

Slow Cooker Spicy Cream Cheese Chicken Tacos
Makes 10 tacos
WW PP=4 per taco
Cal 151, Fat 7g, Carbs 12.7g, Fiber 2g, Protein 11.4g

4 boneless skinless chicken breasts
1 can rotel, undrained
4 oz cream cheese cubed (I used light)
1 cup black beans, rinsed and drained
2 tbsp chili powder
1 tsp garlic powder
1 tsp salt
10 hard shell tacos
shredded lettuce, tomatoes, green onion for toppings

Spray your slow cooker with cooking spray. Add all of your ingredients except for the cream cheese and tacos shells. Cook on low 4-6 hours. During the last hour of cooking add in your cream cheese. Shred chicken and spoon into taco shells. Add additional toppings of your choice. Enjoy!

Wednesday, January 23, 2013

Slow Cooker Bacon and Cheese Chicken

We are constantly eating chicken so I am always looking for new chicken recipes. This one really intrigued me. The ingredients call for teriyaki sauce and ranch dressing along with bacon and cheese. I thought what an odd combo but after googling the heck out of this recipe, every review seemed to be a great one. I decided to give it a try and the flavors actually work well together. It was really good and my husband loved it. I served ours over brown rice but potatoes or noodles would be good too.

Slow Cooker Bacon and Cheese Chicken
Adapted Slightly from A Year of Slow Cooking
Serves 4
Cal 304, Fat 15.2g, Carbs 6.2g, Fiber 0g, Protein 41g

4-6 boneless skinless chicken breasts (I used four)
12 pieces cooked and crumbled bacon (I used 8)
1/4 cup teriyaki sauce (I used La Choy)
1/2 cup Ranch salad dressing ( I used lite dressing)
1 cup shredded cheddar cheese (I used reduced fat)

Place chicken in your slow cooker

In a small bowl, combine the teriyaki sauce and the ranch dressing.
Pour sauce over the top of the chicken. Add the shredded cheese and the crumbled bacon to the chicken making sure to evenly coat all of it.

Cover and cook on low for 4-6 hours, or on high for 2-4 hours. Serve over rice, noodles, or potatoes. Enjoy!


Tuesday, January 22, 2013

Pizza Spaghetti

I don't have pizza very often anymore. This recipe curbs my pizza craving and is a hit with the whole family. It's also much healthier than the real thing. You can add whatever ingredients you would like but I used turkey pepperoni and turkey Italian sausage. It was fantastic!

Pizza Spaghetti
Adapted from All
Serves 8
Cal 219, Fat 7.2g, Carbs 26.5g , Fiber 3.5g, Protein 12.7g

8 ounces spaghetti (I used Barilla Whole Grain)
1 tsp olive oil
8 oz crumbled italian sausage (I used turkey sausage)
1 small onion, diced
2 cloves garlic, minced
2 cups pasta sauce
2 oz sliced pepperoni (I used turkey pepperoni)
1 cup italian blend cheese

Cook spaghetti according to package directions. Drain and set aside.

In a large pan, heat olive oil over medium heat. Add sausage and onion and cook until sausage is no longer pink. Add garlic and saute about one minute. Add pasta sauce and cooked spaghetti. Add half of the pepperoni and add to pasta mixture. Stir in half of the cheese. Pour pasta into a large baking dish. Top with the rest of the cheese and pepperoni.

Broil for about 5 minutes or until cheese is brown and bubbly. Let cool slightly before serving. Enjoy!

Monday, January 21, 2013

Hawaiian BBQ Chicken Stuffed Potatoes

Today was one of those kind of days where I was having trouble coming up with something to make for dinner. I was kind of in a recipe rut. I wanted to make something different but hadn't gone grocery shopping yet for the week. After scouring my pantry I decided to create a potato stuffed with Hawaiian BBQ chicken. Kind of different and that is what I liked about them. The sweet, spicy, and salty combo was fabulous!

Hawaiian BBQ Chicken Stuffed Potatoes
Serves 2
WW PP=11 per potato
Cal 401, Fat 12g, Carbs 41.5g, Fiber 2g, Protein 34g

2 medium russet potatoes, baked
1 cup cooked shredded chicken (I made my chicken in the crock pot)
1/2 tsp garlic powder
1/2 tsp ground ginger
1/2 tsp salt
1/3 cup Hawaiian style BBQ sauce (I used Archer Farms)
1/4 cup pineapple chunks
1/4 cup cooked crumbled bacon, divided
1/2 cup shredded cheddar cheese (I used reduced fat)
chopped red or green onion, optional

Combine the shredded chicken, garlic powder, ground ginger, salt, and barbecue sauce in a saucepan  set over low heat. Stirring occasionally, heat the mixture until warmed through. (You can always add more sauce but I only used 1/3 cup since I am dieting)

When the potatoes are cool enough to handle, slice each one down the center, leaving the ends in tact. Gently push on the ends of each potato to open it and expose the center. Divide the chicken mixture between the potatoes, then add a few pineapple pieces and 1/4 cup of shredded cheese along with half  of the bacon. Drizzle with additonal sauce and garnish with chopped onion if desired. Enjoy!

Sunday, January 20, 2013

Creamy Cajun Pasta with Sausage

We are having the coldest weather in two years according to the local meteorologists. Cold weather like this calls for a great comfort food dish like this one. Creamy pasta with a kick. I tossed in some smoked turkey sausage that I had on hand and served it with a salad and breadsticks. It was delicious!

Creamy Cajun Pasta with Sausage
Serves 6
Cal 246.6, Fat 4.3, Carbs 34.5, Fiber 2.5, Protein 16.1

12 oz. pasta of your choice
1/2 cup fat free half and half
1/2 cup two percent milk
1 tsp olive oil
2 tbsp chopped garlic
1/4 cup chopped onion
2 tsp cajun seasoning
2 tbsp tomato paste
14 oz package smoked sausage (I used turkey sausage)
chopped green onion, for topping

Heat olive oil in a large skillet over medium heat. Add onion and saute for two minutes. Add garlic and cook for an additional 30 seconds or until fragrant. Meanwhile, boil pasta and cook until al dente.
Stir in Cajun seasoning and tomato paste. Add half and half and milk. Bring to a boil and then reduce heat to low. Add in sausage. Drain pasta and add to skillet. Top with chopped onions. Enjoy!

Saturday, January 19, 2013

Baked Boneless Buffalo Wings

Nothing says "Football" like Buffalo Wings. Before having my son my husband and I would always go to Buffalo Wild Wings to watch the football playoffs and I would always order their boneless wings. I wanted to re create the recipe at home but wanted to make a healthier version. I decided to bake them instead of deep frying. I also marinated the chicken in buttermilk before hand. Well, let me tell you....  these wings were as close to the real thing as you can get without deep frying. They were delicious!

Baked Boneless Buffalo Wings
Serves 4-6 (Approx 30 wings total)
WW PP=1 per wing
Cal 34, Fat 0.4g, Carbs 4g, Fiber 0g, Protein 3.5g

1.5-2 lb chicken breast or tenders, cut into chunks
1 cup low fat buttermilk
2 packets shake n bake
1/2 cup Franks Buffalo Sauce
Blue Cheese Crumbles, optional

Pre Heat oven to 450
Put the chicken and buttermilk in a large zip lock bag, and let marinate for 1-2 hours. Put Shake n Bake coating in a shallow container. Shake off excess buttermilk from chicken and coat with Shake n Bake. Place on a greased cookie sheet. Bake for 10 minutes on one side. Flip and bake for another 10 minutes, or until chicken is cooked through and coating is crispy.

Toss the chicken in the wing sauce and top with blue cheese crumbles. Serve with ranch or blue cheese dressing. Enjoy!

Friday, January 18, 2013

Turkey Bacon Reuben Sandwich

Growing up I never had a desire to try a Reuben sandwich because of the sauerkraut. Even though at the time I had never even tasted the stuff it just kind of well, grossed me out. Fast forward 20 or so years and I have my first Reuben at a local brew pub. My husband (then boyfriend) at the time had ordered one for dinner and it looked so good I had to have a bite. I was hooked ever since, sauerkraut and all! Watching Diners, Drive Ins and Dives last weekend really put me in the mood to make a Reuben. Since I am trying to eat more healthy I decided on a Turkey Bacon Reuben Sandwich. To save some calories I cut the pastrami and corned beef and replaced it with smoked turkey. I still wanted a little something "extra' so I decided to add a few slices of crisp bacon to the sandwich. It was incredible!

Turkey Reuben Sandwich
Servings 1 sandwich
WW PP=10
Cal 390, Fat 16g, Carbs 35g, Fiber 2g, Protein 29g

2 slices bakery rye bread (pumpernickel is good too)
1 tsp butter (I used I can't believe it's not butter)
2 slices swiss cheese (I used sargento ultra thin swiss)
2 slices smoked turkey
3 slices bacon cooked crisp
1/4 cup sauerkraut, drained
1 tbsp thousand island dressing (I used lite)

Heat a non stick pan over medium heat. Spread butter on both pieces of bread. Assemble sandwich by laying one slice of the cheese inside a slice of bread and then add the turkey, bacon, sauerkraut, dressing and remaining slice of cheese and the other slice of bread. Grill sandwich 2-4 minutes per side or until the cheese is melted and the sandwich is nicely browned. Enjoy!

Thursday, January 17, 2013

Crock Pot Chicken Cordon Bleu

I love chicken cordon bleu and I don't know why I've never thought to make it in the crock pot before. I wanted to make mine somewhat diet friendly so I was excited to find a weight watcher friendly recipe. It was fantastic. Really filling but without feeling guilty. That is my kind of dinner!

Crock Pot Chicken Cordon Bleu
Heavily Adapted from LaLoosh.Com
Serves 4
Cal 336, Fat 8.2g, Carbs 30g, Fiber 1g, Protein 36.7g

4 boneless skinless chicken breasts
1 cup cooked ham (I used John Morrell julienned ham)
1 cup 98 percent fat free cream of chicken soup (I hate cream of chicken so I used 98 fat free cream of mushroom)
1/2 cup fat free milk
4 slices swiss cheese (I used sargento ultra thin swiss)
2 cups dried herb stuffing mix (I used stove top savory herbs)

Mix together the soup and milk in a small bowl
Layer chicken breasts over the sauce
Cover with swiss cheese and then ham
Pour the remaining soup over the chicken, cheese, and ham
Sprinkle the stuffing on top
Cover, and cook on low for 4 to 6 hours, or 2 to 3 hours on high. Enjoy!

Wednesday, January 16, 2013

Sesame Beef Stir Fry

I've mentioned before that I am not a huge fan of Chinese food but my husband absolutely loves it! Since we so rarely have it I decided to make something I like to consider "Asian Inspired" meaning I will eat it too. This stir fry was wonderful! I really loved it (which I think says a lot coming from a non Chinese food lover) and I plan on making it again soon!

Sesame Beef Stir Fry
Adapted from Cooking Light
Serves 4
Cal 199, Fat 9.2, Carbs 1g, Fiber 1g, Protein 25.2g

1 lb sirloin tip, sliced. (I bought mine pre-sliced)
1/4 cup soy sauce
1 tsp grated fresh ginger
1 tbsp chopped garlic
2 tbsp sesame oil, divided
1 tsp brown sugar
1/2 tsp red pepper flakes
1 tbsp sesame seeds
veggies of your choice (I used sugar snap peas)
chopped green onions, optional

In a mixing bowl whisk together soy sauce, ginger, garlic, brown sugar, 1 tbsp sesame oil and red pepper flakes. Add steak, cover, and refrigerate for at least 45 minutes. (I let mine marinate for 2 1/2 hours)

Heat a wok or skillet over high heat. Add remaining sesame oil to pan; swirl to coat. Add half of beef to pan, and cook for 3 minutes or until browned. Remove beef from pan. Repeat procedure with remaining beef. Add veggies and cook for 2 minutes. Return beef to pan; cook another minute. Top with sesame seeds and green onions. Serve over hot cooked rice or lo-mein noodles. Enjoy!

Tuesday, January 15, 2013

Skillet Lasagna

I like to refer to this recipe as "lazy lasagna." It's one of my favorite recipes. It is also a perfect weeknight dinner to make when you are craving lasagna but don't have the time or energy to put together traditional lasagna. I'm having one of those days!

Skillet Lasagna
Adapted from Betty Crocker
Serves 6
Cal 325, Fat 10g, Carbs 30.8g, Fiber 3g, Protein 25.8

1lb lean ground beef (I used lean ground turkey)
1 small onion, chopped
1 small green pepper, chopped
1 tsp garlic powder
2 cups uncooked lasagna pasta (I used Ronzoni Rotini)
1 1/4 cups water
1 jar pasta sauce (I used Bertoni Vodka Sauce)
1 cup mozzarella cheese (I used Kraft Italian Blend)

Cook beef, onion and bell pepper in large sauce pan over medium-high heat about 6 minutes, stirring occasionally, until beef is brown; drain.

Stir in remaining ingredients except cheese. Heat to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 10 to 12 minutes or until pasta is tender. Sprinkle with cheese. Enjoy!

Monday, January 14, 2013

Ham Cheddar Broccoli and Rice Bake

Cold weather always puts me in the mood to make a casserole or some type of soup. And it sure is cold today. I think I've gotten spoiled with the mild weather we have had lately. Anyway, I have a ton of fresh broccoli in the house and normally I would use it for soup but decided on this casserole instead. This hearty dish is healthy, can be made ahead of time, and is kid friendly too! Doesn't get much better than that!

Ham Cheddar Broccoli and Rice Bake
Serves 8
Cal 334, Fat 11.2g, Carbs 39g, Fiber 2g, Protein 18.8g

1 1/2 cups par cooked broccoli
2 cups cooked cubed ham
4 cups cooked brown rice
2 cups reduced fat sharp shredded cheddar cheese
1/4 cup milk
2 cups fat free chicken stock
1 ounce light cream cheese
1/2 tsp garlic powder
salt and pepper, to taste
3/4 cup crushed croutons (for topping)

In a large sauce pan over medium heat melt the cream cheese. Whisk in the chicken stock, garlic powder and milk. Bring to a boil and slowly whisk in 1 1/2 cups of the cheddar cheese. Season with salt and pepper. Let simmer 10 minutes, stirring often.

While sauce is simmering mix together the broccoli, ham, and rice. Transfer to a 13x9 baking dish. Add cheese sauce and stir until evenly combined. Top with remaining 1/2 cup of cheddar cheese and sprinkle the crushed croutons on top of the casserole. Cover with foil and cook for 30 minutes at 350.
Note: If you want a browned top remove the foil after 20 minutes and let cook uncovered for the remaining 10 minutes.

Sunday, January 13, 2013

Honey Lime Chicken Enchilada Cups

I've always been a big fan of wonton wrappers. I love how versatile they are and I can always create great recipes using them. I'm also always mentioning how great they are for portion control. Last spring I made these fantastic enchiladas. I've wanted to make them again but I needed the recipe to be a little more figure friendly. Well, this recipe is just that. These tasty little cups are just as good as the original recipe but without all the guilt! They were delicious!

Honey Lime Chicken Enchilada Cups
Makes 12 Cups
Cal 102, Fat 3.1g, Carbs 8.7g, Fiber 1g, Protein 8.7g

1 cup shredded cooked chicken
12 wonton wrappers
1/2 cup shredded cheddar cheese (I used reduced fat)
1/2 cup shredded monterrey jack cheese
1/2 cup green enchilada sauce
1/8 cup half and half (I used fat free)
1 tbsp chili powder
1/2 tsp garlic powder
2 tbsp honey
4 tbsp lime juice

In a medium mixing bowl combine the honey, lime juice, chili powder, garlic powder, and half and half together. Mix well and pour over shredded chicken. Cover and place in the fridge for 45 minutes.

While the chicken is marinating, spray a 12 cup muffin tin with non fat cooking spray. Push a wonton wrapper into each tin. Fill each cup with some of the chicken mixture and top with some of the shredded cheeses and enchilada sauce.

Bake at 350 for 25 minutes. Enjoy!

Saturday, January 12, 2013

Buffalo Chicken Sliders with Cool Ranch Slaw

Here is another recipe that was on my "to try" list of super bowl appetizers. I love buffalo chicken sandwiches so I knew these were going to be good! The creamy ranch coleslaw was the perfect accompaniment for this tasty little sandwich. Great for portion control too! They were a hit!

Buffalo Chicken Sliders with Cool Ranch Slaw
Adapted from
Makes Approx 10 Sliders
Cal 170 , Fat 4.4g, Carbs 24.6g, Fiber 2g, Protein 10.8g

For the Chicken
4 boneless skinless chicken breasts
1/8 cup brown sugar
2 tbsp Franks Red Hot Sauce
1/2 cup Franks Buffalo Wing Sauce
10 mini kaiser rolls or 10 small dinner rolls

Place Chicken in the slow cooker along with 1/4 cup water. Sprinkle brown sugar on top of the chicken. Cover and cook on low for 4-6 hours. Remove chicken and shred. Return to slow cooker and add your two sauces. Serve each slider topped with some of the chicken mixture and some of the slaw. Enjoy!

For the Slaw
1/2 medium head of green cabbage, thinly sliced (I used fresh express bagged coleslaw)
1/3 cup ranch dressing (I used Hidden Valley Light)
3 tbsp mayonnaise (I used Hellman light mayo)
1 tbsp sugar
1/2 tsp lemon juice
1/3 cup thinly sliced carrots

Place coleslaw mix and carrots together in a large bowl.
In a small bowl, blend together the ranch dressing, mayo, sugar, and lemon juice. Add to the coleslaw and toss to coat.

Friday, January 11, 2013

Hot Pizza Dip

A couple days ago I started researching what new appetizers I could make for Superbowl Sunday. I decided to make this pizza dip tonight so that my husband and I could test it out and see how we liked it. Well, this one is topping the appetizer list! Warm cheesy goodness and the red pepper flakes gave it a nice little kick. We loved it and it was so filling that it ended up being our dinner.

Hot Pizza Dip
Adapted Slightly from AllRecipes.Com
Makes 16 servings
Cal 83, Fat5.7g, Carbs 2.3g, Fiber 1g, Protein 4.8g

1 package cream cheese, softened ( I used light)
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1 cup shredded mozzarella cheese (I used an Italian Blend)
1/2 cup grated Parmesan cheese
1 cup pizza sauce
1/4 cup chopped green bell pepper
2 ounces pepperoni ( I used Turkey Pepperoni)
2 tablespoons sliced black olives

Mix together the cream cheese, oregano, garlic powder, basil, and red pepper flakes.
Spread mixture in the bottom of a 9 inch pie plate, or casserole dish.
Sprinkle 1/2 cup of the cheese and 1/4 cup of the Parmesan cheese on top of the cream cheese mixture.
Spread the pizza sauce over all. Sprinkle with remaining cheese, then top with green pepper, pepperoni and olive slices.
Bake in a 350 degree oven for 15-20 minutes. Serve hot with slices of crusty French bread, bread sticks, crustini, or tortilla chips. Enjoy!

Thursday, January 10, 2013

Mozzarella Stuffed Italian Mini Meatloaves

I think meatloaf gets a bad rap most of the time. I know that when I used to think of meatloaf I would picture the "old school" meatloaf. You know, the big ole mold of ground beef slathered with ketchup. No offense to the people who serve it that way but that is definitely not my style. I made these mini meatloaves using ground turkey and they were moist and delicious! They were a hit with the whole family and even my toddler gobbled one up.

Mozzarella Stuffed Italian Mini Meatloaves
Makes 12 Mini Meatloaves
Cal 116, Fat 5.4g, Carbs 4.5g, Fiber 0g, Protein 11.5g

20 oz lean ground beef (I used ground turkey)
1/2 cup italian style breadcrumbs
1/2 cup marinara sauce, divided
4 oz reduced fat mozzarella, cut into cubes
1 tsp salt
1 tbsp garlic powder

In a large bowl combine all ingredients including 1/4 cup of the marinara mixture. Mix well and press mixture into lightly greased muffin tins.
Make a small indent in the center of the meat and push in a cube of mozzarella cheese. Spread the remaining 1/4 of marinara sauce over each meatloaf. Bake at 375 for 30 minutes. Serve with additional marinara if desired. Enjoy!

Mozzarella Stuffed Italian Mini Meatloaves

I think meatloaf gets a bad rap most of the time. I know that when I used to think of meatloaf I would picture the "old school" meatloaf. You know, the big ole mold of ground beef slathered with ketchup. No offense to the people who serve it that way but that is definitely not my style. I made these mini meatloaves using ground turkey and they were moist and delicious! They were a hit with the whole family and even my toddler gobbled one up.

Mozzarella Stuffed Italian Mini Meatloaves
Makes 12 Mini Meatloaves
Cal 116, Fat 5.4g, Carbs 4.5g, Fiber 0g, Protein 11.5g

20 oz lean ground beef (I used ground turkey)
1/2 cup italian style breadcrumbs
1/2 cup marinara sauce, divided
4 oz reduced fat mozzarella, cut into cubes
1 tsp salt
1 tbsp garlic powder

In a large bowl combine all ingredients including 1/4 cup of the marinara mixture. Mix well and press mixture into lightly greased muffin tins.
Make a small indent in the center of the meat and push in a cube of mozzarella cheese. Spread the remaining 1/4 of marinara sauce over each meatloaf. Bake at 375 for 30 minutes. Serve with additional marinara if desired. Enjoy!

Wednesday, January 9, 2013

Portillos "Copycat" Chopped Salad

If you live in the Chicagoland area then you most likely know of (or have been to) Portillos. They have an AMAZING chopped salad. I was in the mood for a nice filling salad for dinner and decided to re-create this tasty salad. It was fantastic! I served it along side some bread sticks to complete the meal. If you are a salad lover you will have to make this!

Portillos "Copycat" Chopped Salad
Adapted from Taste of Home
Makes 12 one cup servings
Cal 130, Fat 3.1g , Carbs 16.1g, Fiber 4g, Protein 12g

1 head iceberg lettuce
1 head Romaine lettuce
1 bag sliced red cabbage (I left this out since I don't care for it)
1 bunch green onions, thinly sliced
3 tomatoes, seeded and diced
2 c. ditalini pasta, cooked and cooled
1 lb. bacon, cooked and crumbled (I used bacon bits)
1/3 cup gorgonzola cheese, crumbled
2 c. cooked/chopped chicken breast
Vinaigrette dressing, bottled or homemade (I used Ken's Lite Sweet Vidalia Onion dressing)

Wash and dry the lettuces. Finely chop into small pieces. Put into a large bowl. add remaining ingredients, except dressing and combine well.
Serve dressing along side, or pour on and combine just before serving. Enjoy!

Tuesday, January 8, 2013

Italian Mac and Cheese Muffins

I love a good mac and cheese but it's obviously not diet friendly. Well, this version allows me to indulge without all the guilt. I love most recipes made in muffin tins for that very reason. It's great for portion control and these mac and cheese muffins were really filling. I served them along side a tossed salad. They were delish!

Italian Mac and Cheese Muffins
Heavily Adapted from Pillsbury.Com
Makes 14 Muffins
Cal 151, Fat 5.2g, Carbs 14.7g, Fiber 2g, Protein 9.6g

2 cups uncooked elbow macaroni (about 5 1/2 oz)
1 cup cooked diced ham
1 cup milk
1 oz cream cheese (I used reduced fat)
1 1/2 cups finely shredded Italian Cheese Blend
1/4 cup Italian bread crumbs
salt and pepper to taste

Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
Cook macaroni for 7 minutes. Drain; place in large bowl.
In a medium saucepan whisk milk, cream cheese, and 1 cup cheese together until melted. Stir in diced ham. Add salt and pepper to taste.
Fill each muffin cup with macaroni mixture. Sprinkle bread crumbs and remaining shredded cheese over tops.
Cover pan loosely with foil, making sure foil does not touch cheese. Bake 20 minutes.
Remove from oven; remove foil. Cool at least 10 minutes before remove muffins from cups. Enjoy!


Monday, January 7, 2013

Mexican Lasagna Cream Cheese Roll Ups

Today has been one of those days where I didn't have my dinner menu planned out ahead of time. I was in the mood for Mexican but didn't feel like the usual tacos. I was thinking about making Mexican lasagna but then decided to mix it up a bit and make roll ups instead. Since I've been dieting I decided to use flour tortillas instead of lasagna noodles to make it lower in carbs. The dish turned out great!

Mexican Lasagna Cream Cheese Roll Ups
Makes Approx 12 roll ups
WW PP=4 per roll up
Cal 165, Fat 7.4g, Carbs 11.1g, Fiber 1g, Protein 11.8g

16 oz lean ground beef (I used ground turkey)
3 large flour tortillas cut into 3 inch strips
1 taco packet
4 oz cream cheese (I used reduced fat)
1 cup shredded cheddar cheese (I used reduced fat)
1 can chopped green chilies
1/2 cup corn
1 cup crushed tomatoes
1/2 cup salsa
sour cream, and green onion for topping, optional

Lightly coat a 13x9 baking dish with cooking spray. Spread a small amount of tomatoes onto the bottom of the dish.
In a large saucepan brown ground beef, drain. Add taco seasoning, cream cheese, corn, green chilies, and tomatoes. Stir until cream cheese is melted.
Evenly divide meat mixture onto tortilla strips. Roll up and place, seam side down, into the baking dish. Pour salsa over top and sprinkle cheddar cheese over the roll ups and cook at 375 for 20-25 minutes. Serve with sour cream and green onions, if desired. Enjoy!

Sunday, January 6, 2013

Chicken Bacon Ranch Chili

I love making Chili and I am always looking for new variations. I knew that this Chili recipe would be a big hit with the family. You can't go wrong with chicken and bacon. This was simple to prepare and delicious. I did change up the recipe a bit and I cooked mine in the crock pot. I'll be making this again soon!

Chicken Bacon Ranch Chili
Adapted from Rachael Ray
Serves 6
Cal 207, Fat 2.1g, Carbs 16.6g, Fiber 6g, Protein 28.1g

4 boneless skinless chicken breasts
2 cups chicken stock
2 cups crushed tomatoes
1 can great northern beans, drained
2 tbsp chopped garlic
2 tbsp chili powder
1 tsp cumin
1 packet ranch dressing mix
1/2 cup crumbled cooked bacon (I used bacon bits)
ranch dressing (I used reduced fat)
tortilla chips or strips
shredded cheese, optional (I used shredded white cheddar)

Arrange chicken in the bottom of your crock pot. Season the chicken with chili powder, cumin, and dry ranch packet, Add chicken stock, crushed tomatoes, beans, and garlic. Stir. Cook on low 4-6 hours or on high 2-4. During the last 30 minutes of cooking remove chicken and shred. Return to crock pot along with crumbled bacon. Spoon chili into bowl and garnish with tortilla chips, cheese, and drizzle with ranch dressing. Enjoy!

Saturday, January 5, 2013

Slow Cooker BBQ Root Beer Chicken Sandwiches

That title was a mouthful. This is the perfect sandwich to make when you are in the mood for bbq but it is way too cold outside to actually grill. This sandwich definitely satisfied my bbq craving! At first I was a little worried that the root beer/bbq sauce combo would be too sweet but it surprisingly wasn't. The sandwich was incredible. I served it along side chips and pasta salad for a perfect indoor bbq dinner.

Slow Cooker BBQ Root Beer Chicken Sandwiches
Adapted From-Better Recipes.Com
Serves 4

4 large boneless skinless chicken breasts (about 2lbs)
1 tbsp onion powder
2 tsp paprika
1 tsp garlic powder
1 tsp old bay seasoning
1/2 tsp salt
1/2 tsp pepper
1 cup root beer
1 cup bbq sauce (I used famous dave's sweet and zesty sauce)
1 cup shredded cheddar cheese
4 bakery buns or rolls (I used onion kaiser rolls)

In a small bowl, combine onion powder, paprika, garlic powder, Old Bay Seasoning, salt, and pepper. Sprinkle seasoning mix generously on each chicken breast and place in crock pot. Pour in Root Beer. Add barbecue sauce. Cover & cook on low heat setting for 6 hours, stirring occasionally.

Remove the chicken and shred with two forks. Return chicken to crock pot. Mix it thoroughly with the barbecue sauce, and cook for another 15-30 minutes until sauce is more absorbed.
Spoon chicken on rolls and cover with about 1/4 cup of cheese. Enjoy!

Friday, January 4, 2013

Crock Pot Jalapeno Popper Chicken

It's funny but I never had a Jalapeno Popper until I met my husband. Back then it was his appetizer of choice but it had to be the cream cheese popper, not cheddar. I on the other hand fell in love with the cheddar poppers. Tonight's dinner was inspired by both types. This dish combines cream cheese and cheddar along with chicken and a touch of bacon. It turned out fantastic. I also loved that I was able to lighten up the recipe to make it Weight Watcher friendly. I wish I would've thought to make this years ago!

Crock Pot Jalapeno Popper Chicken
Heavily Adapted from Midwest Living
Serves 3-4
Cal 331, Fat 17g, Carbs 2.6g, Fiber 0g, Protein 43g

3-4 Boneless Skinless Chicken Breasts
1 tablespoon chili powder
1/8teaspoon salt
1/2 cup reduced-sodium chicken broth
2 tablespoons lemon juice
1/3 cup sliced pickled jalapeno chili peppers, drained
1 tablespoon cornstarch
1 tablespoon cold water
4 oz reduced-fat cream cheese (Neufchatel), softened and cut into cubes
1/2 cup reduced fat shredded cheddar cheese
2 slices regular bacon or turkey bacon, crisp-cooked, drained, and crumbled

Sprinkle chicken with chili powder and salt.
Arrange chicken in a 4 1/2- to 6-quart slow cooker.
Pour broth and lemon juice around chicken.
Top with drained jalapeno pepper.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
Transfer chicken and jalapeno pepper to a serving platter, reserving cooking liquid.
Cover chicken and keep warm.
If using low-heat setting, turn to high-heat setting.
For sauce, in a small bowl, combine cornstarch and the water; stir into cooking liquid.
Add cream cheese and cheddar cheese whisking until combined.
Cover and cook about 15 minutes more or until thickened. Top chicken with sauce and crumbled bacon. Serve over hot cooked rice or noodles. Enjoy!
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